Olive Citrus Salad

 

1 1/2 cups pitted ripe olives
3 tablespoons honey
3 tablespoons white wine vinegar
2 tablespoons vegetable oil
1/2 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 large head romaine lettuce, torn into bite-sized pieces
1/2 cup slivered almonds, toasted
1/2 medium red onion, thinly sliced and separated into rings
3 oranges, peeled and cut into segments

For dressing: Coarsely shop 1 cup olives. Combine with honey, vinegar, oil, rosemary, basil and pepper. Cover and refrigerate for 6 to 8 hours, or overnight, if desired.

Combine lettuce, almonds, onion, orange segments and remaining olives in large salad bowl or on platter. Serve with dressing. Serves 6 to 8.

- Recipe from Meat Board Test Kitchens

Copyright 1995, The Associated Press